The Chef Coordinator at the Office of the President manages the operation of two memorial rooms, including the scheduling, planning, and communications for all functions and events. Events are attended by senior officers and administrators, faculty, staff, alumni, members of the MIT Women’s League, and guests of the Institute. Create menus and prepare meals for breakfasts, lunches, receptions, snacks, and occasional dinners, accommodating up to 100 attendees and their differing food preferences/allergies. Oversee regular maintenance of the memorial rooms and equipment. Handle proposals, financials, and the purchasing of food and beverage supplies. Supervise the Hospitality Associate. Other duties as required.
A high school diploma or equivalent is required. Menu development and food preparation experience and a minimum of five years of hotel or restaurant fine dining experience required; degree or certificate in culinary field required and supervisory experience preferred. Must have strong interpersonal skills, be able to communicate effectively with guests, and handle confidential information with discretion. Being service-oriented, well organized, and time oriented is essential. Must be able to lift up to 50 pounds. Strong computer skills required, and financial/accounting experience preferred. Flexibility to staff occasional weekend and evening functions required. Overtime will be required. There will be at least a few weeks off in the summer when the Chef Coordinator will be expected to use vacation time. Certification in ServSafe Alcohol Training or Training for Intervention Procedures (TIPS) will be required within 180 days of hire date and will need to be maintained while employed in this position.
Fully benefited MIT position providing health, dental, and vision coverage; paid vacation, sick and holiday time; uniform reimbursement; retirement planning; and a subsidized MBTA pass. Read about the benefits at https://welcome.mit.edu/benefits.
To apply, use the application link below.